Complementing Grilled Shrimp: 18 Mouthwatering Side Dish Pairings

Grilled shrimp is a summertime staple that feels indulgent yet light. With its sweet, smoky flavor and tender texture shrimp off the grill makes for a satisfying entrée or appetizer. However, no shrimp dish feels complete without an array of complementary side dishes to round out the meal.

When planning sides for grilled shrimp, aim for a mix of flavors, textures, colors and cooking methods to keep things interesting. Crisp, tangy salads balance the richness of the shrimp. Starchy sides like rice, potatoes or bread soak up any leftover marinade or sauce. Grilled veggies echo the char of the shrimp. And cooling options like succotash or slaw cut through the smoky heat.

Here are 18 sensational side dish ideas to serve with grilled shrimp:

Grilled Veggies

Grilling shrimp? Fire up some veggies alongside for a tasty one-two punch. Opt for sturdy produce that can hold its shape on the grill like:

• Zucchini and summer squash – Slice lengthwise into 1/4-inch planks Brush with olive oil and grill 2-3 minutes per side

• Bell peppers – Halve, seed and grill skin-side-down until softened and charred.

• Corn on the cob – Husk corn, brush with melted butter and grill, turning, until kernels are lightly charred.

• Eggplant – Slice into 1/2-inch rounds, Brush with oil and grill 3-4 minutes per side,

• Mushrooms – Toss whole mushrooms in oil. Grill until softened.

• Asparagus – Toss spears in oil. Grill 2-3 minutes per side until lightly charred.

Fresh Salads

Cool, crisp salads provide the perfect foil for hot grilled shrimp. Try pairings like:

• Greek salad – Chopped cucumbers, tomatoes, bell peppers, red onion, olives, feta and lemon-oregano dressing.

• Kale and quinoa – Massaged kale, cooked quinoa, dried cranberries, pecans and lemon vinaigrette.

• Broccoli salad – Broccoli florets, red onion, shredded carrot, dried cranberries, sunflower seeds, bacon and creamy dressing.

• Tomato and mozzarella – Sliced tomatoes, fresh mozzarella, basil and balsamic reduction.

• Watermelon feta salad – Cubed watermelon, feta, mint and lime dressing.

Pasta and Grain Salads

Pasta salads and grain-based sides complement shrimp’s richness with their starchy heft. Consider recipes like:

• Orzo salad – Orzo, cucumber, tomato, feta, red onion, fresh herbs, lemon, olive oil.

• Quinoa tabbouleh – Quinoa, parsley, mint, tomato, cucumber, lemon juice, olive oil.

• Israeli couscous salad – Couscous, arugula, cherry tomatoes, chickpeas, feta, lemon vinaigrette.

• Macaroni salad – Macaroni, chopped celery, red pepper, mayonnaise dressing.

• Wheat berry salad – Wheat berries, kale, butternut squash, goat cheese, shallot vinaigrette.

Slaws and Succotash

For a Southern touch, slaws and succotash bring creaminess and crunch next to simply prepared shrimp. Ideas include:

• Cabbage slaw – Shredded napa or green cabbage, shredded carrots, red onion, cilantro, lime juice, olive oil.

• Jicama slaw – Julienned jicama and carrots, cilantro, lime juice, honey.

• Succotash – Corn, lima beans or butter beans, red bell pepper. Dress with butter, olive oil, vinegar, salt and pepper.

• Three bean salad – Green beans, wax beans, kidney beans, red onion, cider vinegar dressing.

Sautéed Veggies

Quick-cooked vegetables retain their crunch and bright color next to the shrimp. Consider:

• Sauteed spinach – Fresh spinach sautéed in olive oil with garlic.

• Green beans – Trimmed green beans, sautéed with olive oil, garlic, diced tomato.

• Broccolini – Trimmed broccolini sautéed with olive oil, garlic, red pepper flakes.

• Zucchini ribbons – Zucchini spiralized or sliced into ribbons, sautéed with olive oil until just tender.

Starches

Starchy sides help sop up any lingering marinades or butters from the shrimp. Favorites include:

• Rice pilaf – White or brown rice cooked in broth with sauteed onion, garlic.

• Cheesy grits – Grits cooked creamy with cheddar and butter.

• Roasted potatoes – Cubed red potatoes, tossed in oil, roasted until crispy.

• Cornbread – Savory skillet cornbread baked to a golden brown.

• Garlic bread – Toasted bread brushed with garlicky butter.

• Dinner rolls – Fluffy yeast rolls, split and brushed with butter.

Grilled Breads

If you’re already firing up the grill, take advantage by cooking up some grilled breads:

• Bruschetta – Thick slices of crusty bread grilled and topped with tomato, olive oil, herbs.

• Garlic bread – Slices of crusty bread grilled and brushed with garlicky olive oil.

• Naan flatbread – Grilled until lightly charred and puffed.

• Pita – Grill whole pitas until warm and pliable.

Dips and Spreads

Dips and spreads lend creaminess and tang for dipping the shrimp and sides. Ideas:

• Tartar sauce – Mayonnaise, sweet pickle relish, lemon juice, dill.

• Cocktail sauce – Ketchup, horseradish, lemon juice.

• Aioli – Garlic mayonnaise seasoned with herbs like dill, parsley or tarragon.

• Hummus – Puréed chickpeas, tahini, olive oil, lemon juice, garlic.

• Baba ganoush – Fire-roasted eggplant dip with olive oil, garlic, lemon juice.

With so many mouthwatering sides to choose from, the hardest part will be narrowing it down to just a few pairings with your grilled shrimp. Mix up the textures, flavors and colors on the plate for a meal that looks as fantastic as it tastes. Get ready to impress your family or guests with grilled shrimp and sensational sides all summer long.